Tandoori Chicken
A simplified version of Tandoori Chicken that's perfect for weeknight cooking. Uses accessible ingredients and a straightforward marinating process.
2 lbs
Chicken pieces (legs and thighs are best), skinless
1 cup
Plain yogurt
2 tbsp
Lemon juice
2 tbsp
Tandoori masala powder
1 tbsp
Ginger-garlic paste
See all 10 ingredients ↓
A simplified version of Tandoori Chicken that's perfect for weeknight cooking. Uses accessible ingredients and a straightforward marinating process.
Instructions
- In a large bowl, combine all Marinade ingredients. Mix well to ensure everything is evenly distributed.
- Add the Chicken pieces to the marinade. Make sure each piece is well coated. Cover the bowl and refrigerate for at least 2 hours, or preferably overnight, for maximum flavor.
- Preheat your oven to 400°F (200°C).
- Place the marinated chicken on a baking sheet lined with parchment paper.
- Bake for 30-40 minutes, or until the chicken is cooked through and the juices run clear when pierced with a fork. Broil for the last 5 minutes to get a nice char, watching carefully to prevent burning.
- Let the chicken rest for a few minutes before serving. Garnish with fresh cilantro and serve with naan bread and raita.
Ingredients
4
- Chicken
- 2 lbs Chicken pieces (legs and thighs are best), skinless
- Marinade
- 1 cup Plain yogurt
- 2 tbsp Lemon juice
- 2 tbsp Tandoori masala powder
- 1 tbsp Ginger-garlic paste
- 1 tsp Turmeric powder
- 1 tsp Ground cumin
- 1/2 tsp Garam masala
- 1/2 tsp Cayenne pepper (optional)
- 1 tsp Salt
Equipment
- Large bowl
- Measuring cups and spoons
- Baking sheet
- Parchment paper
Instructions
- In a large bowl, combine all Marinade ingredients. Mix well to ensure everything is evenly distributed.
- Add the Chicken pieces to the marinade. Make sure each piece is well coated. Cover the bowl and refrigerate for at least 2 hours, or preferably overnight, for maximum flavor.
- Preheat your oven to 400°F (200°C).
- Place the marinated chicken on a baking sheet lined with parchment paper.
- Bake for 30-40 minutes, or until the chicken is cooked through and the juices run clear when pierced with a fork. Broil for the last 5 minutes to get a nice char, watching carefully to prevent burning.
- Let the chicken rest for a few minutes before serving. Garnish with fresh cilantro and serve with naan bread and raita.
Nutrition per serving
Calories
450
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